John Myers
Stock – Fond Brun – Brown Fond
The perfect stock – fond brun – brown fond recipe with a picture and simple step-by-step instructions.
Herbs and spices :
- 0,5 Pc. Carrot in pieces
- 1 Pc. Leek approx. 6-8 cm in cubes
- 1 Pc. Fresh celery in cubes
- 1 Pc. Big onions in cubes
- 3 Pc. Garlic clove unpeeled and pounded
- 1 tbsp Tomato paste concentrated three times
- 1 tbsp Rose paprika powder
- 2,5 dl Red wine
- 1,5 liter Water
- 2 Pc. Bay leaves – 4 cloves
- 4 Pc. Juniper berries lightly pounded
- 1 Pc. Sprig of rosemary and sprig of thyme
- 1 tbsp Dried oregano
- 1 tbsp Black pepper, coriander, ground fennel seeds
- 1 tbsp As many leaf parsley stalks as you have
- Brown the bones on high heat, add the tomato paste and roast (be careful not to burn, otherwise it will be bitter) deglaze with a little wine, let it steam off completely. Repeat 3 to 4 times. Reduce the heat a little, add the vegetables, lightly roast with water and add the contents of the mortar.
- Now everything that is green can be admitted. Green stuff doesn’t tolerate intense heat. Let simmer for 1-2 hours. Strain through a strainer. You have gained about 1 liter of stock. To make it more durable you can now add 1 tablespoon of salt and reduce it to 5 dl. Fill into a jar that has been rinsed with hot water and put in the refrigerator. It can be kept for up to 1 month.
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